This party-perfect recipe by Phyllis Grant comes from the “Feed Your People” cookbook, and is great for serving a crowd. The sweet cherry tomatoes, briny anchovies, and mellow garlic confit are fantastic together, but you can change up the toppings any way you like, depending on personal tastes and what’s in season (still, we’d stick with the soft, sweet confited garlic cloves all year long). Try roasted or grilled corn or other vegetables, bacon, pancetta, or other cured meats, and feel free to crack an egg or two on top. Since this tart can be made ahead of time, it’s particularly great for picnics and backyard bashes.
Notes: If you don’t want to tackle homemade pastry dough, you can use prepared (fresh) pizza dough from the store, or frozen puff pastry instead; in either case, you will need about 1 pound of dough for a single tart. Whether using store-bought or homemade dough or pastry, you can easily double the recipe too (including the garlic confit recipe and topping amounts). In that case, bake both tarts at the same time on the top third and center racks of your oven, switching their positions halfway during baking to ensure even browning.
Special Equipment: You’ll need 1 or 2 half sheet pans (depending on whether you’re making a single or double batch), and a pastry brush, preferably silicone. You may also wish to use a pastry cutter if making homemade dough.
Make Ahead: The garlic confit can be made up to 2 weeks ahead of time and refrigerated. The pastry dough can be refrigerated for up to 2 days or frozen for up to 2 months; thaw in the refrigerator overnight before using, then let sit at room temperature for a few minutes before rolling out. The baked tart can be kept at room temperature for up to 2 hours before serving.
If you want to make it a tart tasting party, make our Fresh Tomato, Ricotta, and Goat Cheese Tart recipe too, and our Savory Onion and Leek Tart recipe while you’re at it. Then for dessert, try our Rustic Blueberry Tart recipe, or our Chocolate Ganache Tart recipe—or both!
To make the dough:
To make the tart:
Excerpted from Feed Your People: Big-Batch, Big-Hearted Cooking and Recipes to Gather Around. Copyright © 2018 by Leslie Jonath, recipe by Phyllis Grant. Reprinted with permission by powerHouse Books. Photograph by Molly DeCoudreaux.